Recipe of the Week- Spring Herb Roast

Recipe of the Week- Spring Herb Roast

While roasts can sometimes we deemed a winter food, they are so versatile, easy to make, and yummy for any type of year. If you're like us and live for crockpot cooking, now is a GREAT time to stock up. This recipe comes from Taste of Home. 

Ingredients

  1. 2 Large Onions
  2. 1/2 lb Fresh Mushrooms
  3. 1 Beef Roast of your Choosing
  4. Salt + Pepper to Taste
  5. 1 Tbs Oil
  6. 1-1 1/2 Cups Broth or Water
  7. 3 Gloves of Garlic Minced
  8. 1/2 Teaspoon of each dried basil, marjoram, and thyme
  9. Minced Fresh Parsley  

Directions 

  1. Place onions and mushrooms in a 5 or 6 qt slow cooker
  2. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Transfer to slow cooker. 
  3. In a medium bowl mix water, tomato paste, garlic, basil, marjoram, and thyme, pour over roast. Cook, covered on low 4-5 hours or until meat is tender (always use a meat thermometer to confirm the doneness). 
  4. Remove roast from slow cooker, tent with foil. Let stand for 15 minutes before slicing. Serve with onion mixture and sprinkle with parsley. 

 

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.